Grilled Chicken Drumsticks with Garlic-Harissa Marinade
Spice up your barbecue repertoire with these zestful grilled chicken drumsticks featuring a bold garlic-harissa marinade. This recipe combines the aromatic intensity of harissa with a hint of citrus and the richness of olive oil, creating a dish that is as delightful to the senses as it is delicious.
Ingredients:
- 15 garlic cloves, chopped
- 6 tablespoons harissa paste
- 1 teaspoon ground nutmeg
- 1 ½ teaspoons sumac
- 1 teaspoon dried thyme
- 2 large limes or lemons, juiced
- About ¼ cup extra virgin olive oil
- 20 large chicken drumsticks (about 5 pounds)
- Kosher salt, to taste
- Black pepper, to taste
- 1 large red onion, sliced
Instructions:
- Prepare the Marinade:
- In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice, and enough olive oil to achieve a smooth, runny consistency.
- Season the Chicken:
- Dry the chicken drumsticks with paper towels and season lightly with salt and pepper. Place them in a large bowl.
- Pour the marinade over the chicken, ensuring to rub it underneath the skin for enhanced flavor. Mix in the sliced onions.
- Marinate the Chicken:
- Cover the bowl with plastic wrap or transfer the contents to a large zip-top bag. Refrigerate and let marinate for four hours or overnight. If pressed for time, allow the chicken to marinate at room temperature for 30 minutes.
- Grill the Chicken:
- Preheat your outdoor grill to medium heat. Place the drumsticks on the grill in a single layer, shaking off any excess marinade.
- Cover the grill and cook, turning the drumsticks every 8 minutes, until thoroughly cooked, about 35-40 minutes.
- Serving:
- Discard the used marinade and onions. Serve the grilled drumsticks hot, accompanied by your favorite sides and sauces. Don’t forget plenty of napkins!
Prep Time: 15 minutes
Marinating Time: 4 hours or overnight
Cooking Time: 35-40 minutes
Servings: 20 drumsticks
This grilled chicken drumstick recipe is perfect for a family gathering or a festive backyard barbecue. The robust flavors of the garlic-harissa marinade ensure that these drumsticks are not just another ordinary grilled chicken dish but a memorable culinary delight. Enjoy your meal with a fresh side salad, some grilled vegetables, or a creamy dip to balance the spiciness. Happy grilling!
Print
Grilled Chicken Drumsticks
- Total Time: 23 minute
- Yield: 20 1x
Ingredients
15 garlic cloves, chopped
6 tablespoons harissa paste
1 teaspoon ground nutmeg
1 ½ teaspoons sumac
1 teaspoon dried thyme
2 large limes or lemons, juiced
Extra virgin olive oil (about ¼ cup)
20 large chicken drumsticks (about 5 pounds)
Kosher salt
Black pepper
1 large red onion, sliced
Instructions
Make the garlic-harissa marinade: In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice, and enough olive oil to make a smooth, runny sauce (about ¼ cup).
Season the chicken: Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into the chicken drumsticks, particularly underneath the skin.
Marinate the chicken: Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
Get ready to grill: Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
Serve: Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!
- Prep Time: 15min
- Marinating Time: 4 hours or overnight
- Cook Time: 35-40min